Poppy Seed Chicken

Poppy Seed Chicken is a creamy and easy dinner that your whole family will love. This creamy chicken casserole is great for taking into a friend who had a baby and freezes well for those busy nights. This is comfort food at its finest with flavors that feel like home.

POPPY SEED CHICKEN

The type of food most searched for on this blog is “Casseroles”.

Which tells me that you are just like me in the fact that sometimes you just need an easy casserole to feed the troops and call it good.

Now I know that casseroles aren’t fancy but sometimes you just have to get ‘er done.

I’ll be honest…some days I’m lucky if I get a shower and others I’m more together and want to put a little more effort into dinner.

So I’ve included the basic poppy seed chicken recipe which by itself is awesome with a buttery Ritz cracker topping…and then additional ingredients I like to add to make it a little bit more fantastic when I have the time.

Oh yeah, and kids love this which makes for a tantrum free dinner table.

HOW TO MAKE POPPY SEED CHICKEN

1. Preheat oven to 350 degrees.
2. Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it’s a meal in one.
3. Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
4. In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
5. Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli or other green vegetable and we mix it all together.

FREEZING INSTRUCTIONS:

If freezing, prepare up to step 3 then wrap in plastic wrap. Include crackers crushed with butter in a separate baggie on top of baking dish. Freeze for up to 3 months.

When ready to use: Thaw in the fridge overnight and bake as directed. You may need to add 10 minutes to the bake time.

VARIATIONS

• You can use cream of mushroom soup instead of cream of mushroom.
• Serve over egg noodles instead of rice.
• Add some parsley on top for color.

OTHER SIMILAR RECIPES:

• Poppy Seed Bread
• Crockpot Italian Chicken
• Poppy Seed Fruit Salad
• Easy Crockpot Fiesta Chicken

Poppy Seed Chicken

4.51 from 200 votes

This Poppy Seed Chicken casserole is great for taking into a friend who had a baby and freezes well for those busy nights.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 8 servings

Ingredients

• 5 cups chicken breasts, cooked and cubed (or shredded)
• 1 cup sour cream
• 2 (10.75 ounce cans) condensed cream of chicken soup
• 2 cups crushed Ritz crackers, (about 1 1/2 rolls of crackers)
• 1/2 cup butter, melted
• 1 Tablespoon poppy seeds, (optional)
• optional 2 cups cooked rice

Equipment

9x13 baking dish (this one from Pyrex is great)

Instructions

 

• Preheat oven to 350 degrees.
• Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.
• Stir together the condensed soup and sour cream. If you wish to add the additional flavorings see notes. Pour over the chicken.
• In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
• Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

Notes

Additional Ingredients to make this a little fancier. Just mix in the sour cream mixture if desired. Not necessary but optional!

• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon minced garlic
• 1 Tablespoon lemon juice
• 1/4 teaspoon pepper

FREEZING INSTRUCTIONS:

If freezing, prepare up to step 3. Include crackers crushed with butter in a separate baggie. Freeze for up to 3 months. When ready to use: Thaw in the fridge overnight and bake as directed. You may need to add 10 minutes to the bake time.

Cuisine: American

Course: Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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